Oat Cookies with a creamy chocolate filling
Are you looking for new oat cookie recipes to add some variety and excitement to your tea time? These chocolate oat biscuits will definitely be something to look forward to. You can also server them without the filling.
Chocolate filled oat biscuits
This recipe turns the traditional oat cookie into a decadent chocolate sandwich biscuit, providing the contrast of the crispy exterior with a soft chocolate filling interior, perfect if you are wanting a touch of chocolate without it being overpowering.
In this recipe, the inner chocolate layer that results in this delicious chocolate sandwich biscuit is made from leftover Mars Bar sauce but you can easily swap that out with melted dark chocolate or any other chocolate filling of your preference.
These chocolate oat sandwich cookies are also very versatile. While I don’t imagine you’d want to adapt the recipe much after having tried these scrumptious treats, the filling can be swapped out for something like cream cheese and peanut butter or vanilla and cinnamon frosting! There’s no stopping your creativity with these chocolate oat sandwich cookies.
Storing the oat biscuits
When properly stored in an airtight container, these chocolate rich tea biscuits can keep for up to 2 weeks. You can also freeze the cookies for approximately 2 months.
As with all cookies, however, these will taste their best served straight out of the oven!
Also try our
Speculaas Recipe
German Cinnamon Star Cookies (Zimtsterne)
Traditional Ginger Biscuits with Molasses
Homemade Snickerdoodle Cookies
The best Chocolate filled Oat Cookies
Equipment
- Baking tray
- Baking parchment
Ingredients
- 200 g butter
- ½ tbsp golden syrup
- 1 cup plain flour
- 1 cup granulated sugar
- 2½ cups porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp mixed spice
Chocolate filling:
- 1 Mars Bar
- 80 ml single cream
- 20 g dark chocolate about 3 squares
Instructions
- Preheat your oven to 180°C (350°F). Line a baking tray with baking parehment.
- Melt the butter and syrup in a pan over medium heat, stirring.
- Mix all the remaining dry ingredients in a bowl and then add the butter and syrup mixture. Mix well until combined.
- Using your hands, roll the mixture into small balls about the size of a walnut. (You do need to work it together a bit – as if you are using a stress ball).Place on a baking tray and flatten with a fork. Reshape if necessary. (These biscuits do not spread much so flatten as much as possible).
- Bake for 13 – 15 minutes. They will still be soft when you take them out of the oven but will firm up once cool.
For the chocolate filling
- Chop the Mars Bar into small pieces and melt over a medium heat together with the cream and dark chocolate. Mix to a glossy sauce and then refrigerate until it is thick enough to spread on the cookies.
- Build sandwiches by spreading a layer of chocolate filling on one biscuit and pressing a second one on top.
